Seitan with red and green peppers

6 servings

Ingredients

Quantity Ingredient
¼ cup Whole wheat pastry flour
½ teaspoon Garlic powder
2 cups Seitan; cut into thin, bite- sized pieces
3 tablespoons Oil
1 large Onion; sliced
1 Red pepper; sliced
1 Green pepper; sliced
2 cups Mushrooms; sliced
1½ tablespoon Arrowroot
1½ cup Seitan or vegetable broth

Directions

Mix together the flour and the garlic powder. Dredge the pieces of seitan in flour to coat them on both sides.

Heat 2 tbs of the oil in a skillet and fry the pieces of seitan until they are brown and crispy. Set aside the fried seitan and keep it warm while you cook the vegetables.

Heat the remaining tbs of oil. Add the onion and saute for 2-3 minutes. Add the peppers and saute for a few minutes more; then add the mushrooms and about ½ cup (one-third) of the seitan or vegetable broth. Cover and simmer until the vegetables are tender, but still a bit crisp.

Dissolve the arrowroot in the remaining broth (if the broth is hot, dissolve the arrowroot in 2/4 cup of cold water first, then add it to the broth). Pour the arrowroot broth into the skillet with the vegetables.

Mix well.

Raise the heat and cook, stirring constantly, until the sauce thickens.

Serve the vegetables in their sauce over a bed of rice miollet, buckwheat or pasta. Top with the pieces of seitan.

From the files of DEEANNE

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